Toast the bread on both side grill.
Gently fry the mushrooms in half the butter low heat for 5
minutes.
Stir in the parsley and remove from the heat.
Melt the remaining butter over moderately low heat stir in the
flour and cook for 1 minute.
Gradually add the ale or cider still stirring and bring to the
boil.
Simmer for 2 minutes.
Remove the pan from the heat.
Stir in the mustard ketchup if used cheese eggs and add salt pepper
and cayenne to taste.
Spoon the mushrooms over the 4 pieces of toast and cover them with
the cheese mixture.
Place under the preheated grill until brown and bubbling.

Variations.
Instead of the mushrooms top the toast with slices of ham or thawed
frozen prawns then cover them with the rarebit and brown under the
grill. Or serve the rarebit with grilled bacon and tomatoes or with
poached eggs.

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